Photo: Daria Shevtsova
Creamy, smooth, frosty, fruity... in a cone or in a jar, the ice creams of the Marais artisans offer as many flavors as regressive and sulphurous textures, because all tastes are natural.
Before giving in to the call of an Eskimo with artificial flavors, our team of volunteers guides you on a journey towards the ideal ice cream that promises taste experiences that are as tasty as they are addictive.
Hoct&Loca ice cream
Chocolate ice creams in a chocolate bar, what could be more natural, even banal. But enough banalities! Hoct&Loca has concocted an artisanal Madagascar vanilla ice cream dipped in chocolate melted at 32 degrees which, on contact with the cold, crystallizes and transforms into a crunchy-melting coating.
The temptation is great and the experience intense. The chocolatier, to double the pleasure of his customers, has set the bar high by offering to cover the cone and the ice cream with one of his 6 grand cru chocolates.
Imagine an Italian-style ice cream entirely coated with a layer of full-bodied dark chocolate, exotic dark chocolate, soft milk or hazelnut, dulce de leche or for the most excessive, white chocolate with colors and flavors of mango, yuzu, strawberry or matcha.
Hoct&Loca
99 Rue de la Verrerie, 75004 Paris
Monday to Friday from 8AM to 20PM
Saturday and Sunday from 10 a.m. to 20 p.m.
phone: 01 45 32 12 09
Bachir Ice Cream
Proudly Lebanese, authentic and 100% organic, the ice creams of Bashir come from far away. The creation of the ice cream parlor dates back to 1936 in Lebanon and has continued in Paris ever since. The recipes evolve without losing any of their originality if we are to believe the fans who queue up to taste his “signature” ice creams sprinkled with crushed pistachios.
Beyond the 12 creations with unexpected scents of rose petals, almond, pistachio or milk flower made without cream, the invitation to travel becomes irresistible in front of Ashta, a Lebanese specialty made from orange blossom, mastic ( natural resin from the pistachio tree) and milk cream coated with pistachios. For those who are impatient, the ice cream parlor offers boxes of eight classic or oriental balls for delivery, to be enjoyed with or without pistachios.
Bachir Ice Cream
58, rue Rambuteau, 75004 Paris
Monday to Sunday from 12:30 a.m. to 19 p.m.
Tel: +09 52 79 73 00
Secret pleasure
Pozzetto ice cream
Here we are in front of a little corner of Italy popular with lovers of “old-fashioned Italian ice cream” who want to keep the address secret as the front is so discreet.
Cockpit is THE “gelateria” where fresh, 100% natural milk ice creams are made daily in the purest transalpine tradition. The ice cream parlor's motto: “the pleasure of taste above all” cannot be denied. Just taste one of its 12 flavors generously served in crunchy cones to succumb to their creamy and tasty texture.
The classic straciatella, coffee, fior di latte-biscuit chocolate chips and yogurt ice creams covered with “homemade hazelnut spread” ignite our taste buds, while the seasonal fruit sorbets, melon, raspberry, coconut or mint without artificial colors or flavors, promise an explosion of freshness from the first frozen bite.
Cockpit
39 King of Sicily Street, 75004 Paris
Monday to Sunday from 12 a.m. to 18 p.m.
Tel: +01 42 77 08 64
Plume Homemade Ice Cream
La Maison Plume does not just make our dreams come true by creating sugar-free and gluten-free pastries and desserts that lack neither flavor nor softness. It would be too little for a young institution overflowing with inspiration.
In fine weather, the pastry shop offers us ice creams with seasonal fruits and gourmet flavors of pistachio, organic vanilla from Madagascar and other great classics, always without sugar, without gluten, without flavoring, without additives or coloring!
The more adventurous will be tempted by combinations that do not lack spice such as the apricot-rosemary or raspberry-tarragon sorbet before rushing to the Valrhona dark chocolate sorbet, sugar-free and lactose-free, totally subversive!
Maison Plume
61, Rue Charlot, 75003 Paris
Wednesday to Saturday from 11 p.m. to 19 p.m.
Sunday 11 a.m. to 0:18 p.m.
Tel: +01 71 39 35 02
Ice cream La Glacerie Paris
It is in the heart of Paris that David Wesmaël, Meilleur Ouvrier de France, has set up his shop where he rethinks the tasting of ice cream and sorbets for the greatest pleasure of “haute couture ice cream” addicts.
A real laboratory, The Ice Cream Paris, offers unique taste experiences, such as sorbets that recreate the sensation of freshly bitten fruit, unique flavors, textures and totally unexpected presentations, which the ice cream parlor makes with natural and hand-milled ingredients.
The excellent raw materials give the ice cream and pastry chef's creations exceptional power and length in the mouth. His ambition is to continue to imagine with his teams, “sincere and evocative perfumes, crafted flavors” according to his desires and for our greatest pleasure!
The Ice Cream Paris
13 rue du Temple, 75004 Paris
Wednesday to Sunday from 13 p.m. to 19 p.m.
Tel: +01 55 43 91 96
Text: Sandrine Maggiani
03.05.21
UNE LITTLE HUNGRY ?
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NOW ON
THE MOOD MARSH
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Piccola Mia, the pizzas of the Republic
On the Place de la République, a brasserie with Italian accents has just opened, which quickly made people forget the old Pizza Pino. Welcome to Piccola Mia, the fruit of the joyful encounter between Italian chef Denny Imbroisi, pizza chef Julien Serri and mixologist Matthias Giroud who creates a creative cocktail menu.